I’m not a big fan of store bought cookies. Some of them are so darn sweet they actually make my teeth hurt. But I’m a total sucker for homemade cookies! That’s why I love baking cookies at home. I can easily control the ingredients and how much sugar I use to bake up an utterly delectable cookie that’s not overly sweet. Not only can I bake them up the way I like them best but it’s so much more economical to make them at home. Pick up some fresh raspberries the next time they go on sale so you can whip up a batch of these delectable cookies.
Preheat oven to 350℉.
Prepare dry ingredients. In a large bowl combine flour, baking soda, baking powder and set aside.
In the bowl of a stand mixer, cream together softened butter with the sugar and brown sugar on high speed until light and fluffy; about 2-3 minutes.
Reduce speed and add eggs, one at a time, and the vanilla to the creamed butter. Mix until well combined.
Reduce speed to lowest setting and slowly add dry ingredients until combined.
Add white chocolate chips and chopped pecans. Stir until combined.
Use a rubber spatula to gently fold the chopped raspberries into the dough.
TIP: Don’t over mix or the red color from the raspberries will run throughout the dough. They will still taste yummy but when baked the dough will take on an odd blue hue.
Use a large cookie scoop and place scoops of dough about 2 inches apart on cookie sheets lined with silat liners or parchment paper. Dough will spread while it bakes.
Bake for 12-15 minutes until lightly golden along the edges, don’t overtake them. 12 minutes in my oven produced the perfect cookies for me.
Remove cookies from oven and allow them to cool for 8 minutes on the cookie sheet.
Use a spatula and transfer the cookies to a cooling rack and allow them to cool completely to room temperature.
Store cookies in an airtight container for up to 3 days.
A huge shoutout to Caitlyn at Erhardts Eats for providing the inspiration for these delectable cookies! Be sure to check out her website. She has loads and loads of delicious recipes on her blog to inspire you to make something delicious today!
These are nice big cookies with a soft chew studded with crunchy pecans, pockets of raspberry goodness and sweet chocolate chips that perfectly compliment the fresh raspberries. Utterly delectable and the perfect not too sweet cookies to enjoy anytime you get a craving for a cookie. Oh, and did I mention that they are nice oversized cookies? The perfect size for a snack when you get a cookie craving.
Raspberry White Chocolate Chip Cookies
Equipment
- stand mixer
- cookie sheets
- silat liners or parchment paper
- large cookie scoop
Ingredients
- 3½ cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 sticks butter, softened
- 1 cup sugar
- ½ cup brown sugar, packed
- 2 tsp vanilla
- 2 large eggs
- 1 cup white chocolate chips
- ½ cup pecans, chopped
- 1 cup fresh raspberries, roughly chopped
Instructions
- Preheat oven to 350℉.
- Prepare dry ingredients. In a large bowl combine flour, baking soda, baking powder and set aside.
- In the bowl of a stand mixer, cream together softened butter with the sugar and brown sugar on high speed until light and fluffy; about 2-3 minutes.
- Reduce speed and add eggs, one at a time, and the vanilla to the creamed butter. Mix until well combined.
- Reduce speed to lowest setting and slowly add dry ingredients until combined.
- Add white chocolate chips and chopped pecans. Stir until combined.
- Use a rubber spatula to gently fold the chopped raspberries into the dough. Don't over mix or the red color from the raspberries will run throughout the dough. They will still taste yummy but when baked the dough will take on an odd blue hue.
- Use a large cookie scoop and place scoops of dough about 2 inches apart on cookie sheets lined with silat liners or parchment paper.
- Bake for 12-15 minutes until lightly golden along the edges, don't overtake them.
- Remove cookies from oven and allow them to cool for 8 minutes on the cookie sheet.
- Use a spatula and transfer the cookies to a cooling rack and allow them to cool completely to room temperature.
- Store cookies in an airtight container for up to 3 days.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
Remember…Jesus ❤️’s you!